1 REPORT OF THE TWENTY FORTH SESSION OF THE CODEX COMMITTEE ON FATS AND OILS (PDF). 2  Rajakumar, K. Vitamin D, Cod-Liver Oil, Sunlight, and Rickets: A Historical Perspective.  3 Extra-Virgin Cod Liver Oil History.  4 World Class Processing.  5 The Fish Liver Oil Industry (PDF). 6  Daniel, Kaayla T. Hook, Line and Stinker!
Fermentation temperatures vary for each beverage that is brewed. Champagne yeast finds itâs optimum temperature at 60 degrees â 75 degrees Fahrenheit or 15 degrees â 24 degrees Celsius, with some exceptions.
Epernay: A champagne yeast isolated in Champagne, France, is preferred in bottle fermenting because of its tolerance to colder temperatures due to its slow fermentation. Premier Curvee: This Champagne yeast, also known as Prise de Mousse, is ideal for barrel fermentation because it is low foaming and strong acting.